| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
|
Jigger cointreau |
| 3 |
|
Egg yolks |
| 4 |
tb |
Milk |
| 1/4 |
c |
Corn syrup |
| 2 |
oz |
Semi-sweet cholocate; cut in small pieces |
| 2 |
oz |
Unsweetened chocolate; cut in small pieces |
| 1 |
pt |
Whipping cream |
| 3 |
|
Egg whites |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Combine in a double boiler and whip over heat until thick the egg yolks,
milk and com syrup. Add the semi-sweet and unsweetened chocolate and the
Cointreau. Stir until all lumps are dissolved. Let cool. Whip cream until
stiff; fold in chocolate and egg mixture. Beat egg whites and sugar to
meringue consistency and fold gently into chocolate mixture. Pour into
serving glasses and chill for about 1 hour before serving.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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